3 (10 oz.) pkgs. frozen peas
1 can water chestnuts
1 1/2 c. chopped celery
3 bouillon cubes
3 tbsp. cornstarch
1 c. slivered almonds
1/2 stick butter
1 1/2 tsp. salt

Cook peas, celery, salt and butter in 1/2 cup water; boil. Add bouillon cubes to peas. Mix cornstarch in 3/4 cup water and add to peas. Stir gently until thick. Add water chestnuts and almonds. Delicious!! Serves 12-15.

I usually use a stick of butter. Use all the water as suggested. I use chicken bouillon but beef is good too. The next day, take the leftovers, add a drained can of mushrooms and a can of boned chicken (8 oz.). Heat and serve over rice for a main dish. Delicious!